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This is a knife.

85 instruments, 2 pounds of Swiss fury. Of course, these knives are really no match for the REAL giant swiss army knives.

PS: Trying to decide if it’s a photoshopped hoax, as I can’t find any references to it on the main website. (That said, article does indicate that it is a custom order job… Maybe I’ll call the 1800…)

Blondie and I are on our second week of vacation. I mentioned that the last project we tackled was refinishing the hardwood floors and installing baseboards. That’s done (and, to boot, there was enough extra baseboard to finish off the baseboards in the basement).

This week, we’re taking a more leisurely pace (and thankfully less disruptive), as we are painting the house. We’re doing it a bit day by day, and as it is now Thursday, I expect that the next few days will involve the “OMG, we’ve got to get this DONE” thought.

Yesterday, we took some time out to go to the PNE. Thoughts and notes from the fair:
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I forgot to mention, but for those of you big fat losers that couldn’t make my going away show, there’s some photos here and here.

You can’t stop the rock!

Sorry for the lack of posting. It’s been a madhouse here lately with my two nephews running around like madmen. They’ve gone home now, so we can get back to business and start looking for jobs/a car/a place to live/etc. We have managed to cover a lot of miles, heading up to Port Rush, to Newcastle (Ireland), to Larne and the Antrim Coast, to Derry (as mentioned before), to Ardglass house here locally, so it’s not like we’ve been sitting back doing nothing. But seriously, children are crazy tiring.

Hello everyone, It's time for another update. My job is going well and I'm starting to hang out with co-workers a bit. One more week of summer school and the regular school year begins next Monday. Warren's job is not going so well. It seems some things are going from bad to worst. This past week was Warren's worst week here. The restaurant finally opened to the public but the managers and servers have no clue what they're doing so they're making all kinds of mistakes when serving. He is not only running a cooking school to 17 year old inexperienced cooks but also training the servers on how to do their job. On opening night, the menus were not ready (not even printed) and none of the tables were set by 5 pm (pretty basic stuff!) Warren has to step in everywhere or things wouldn't get done. He is doing the job of 3 people. So on Thursday his sous-chef quit. He couldn't handle the pressure. In a sense Warren was relieved because he wasn't doing a very good job. Also he later found out that he's part of the the reason Warren wasn't getting the things he's asked for. The sous-chef simply wasn't ordering them and then he would lie to Warren that he'd done it. Basically a big mess! But there is a light at the end of the tunnel. A few days ago Warren interviewed an experienced chef who's Taiwanese but has lived in Australia for 20 years. Perfect English (with an Aussie accent) and knows what Warren's talking about in every aspect. Plus he can communicate with the other staff. He begins on Monday. I'm hoping this will take some of the pressure off Warren and give him some renewed energy. In an attempt to make this shorter and easier to read, I will sign off now. Love, Sandra PS. For Ian and Matt: It's not my fault I can't separate my writing into paragraphs. Our ibook has certain capabilities which don't work on blog.com. Our friend Steve checked it and said his pc lets him do things that ours doesn't.